Low Carbs
With the onset of “low carbohydrate” craze and Atkin’s fanaticism
in today’s food industry, a myriad of ingredients have entered
center stage to meet this newest of industry challenges
with important benefits to consumers. Among the many candidates
in the running to replace the infamous “ high calorie carb”
are such items as polydextrose, fiber, inulin, sucralose,
polyols and many of the various artificial sweeteners such
as aspartame, acesulfame-K and Neotame. Many of these items
are themselves carbohydrates, but more precisely polycarbohydrates,
and in such form offer low or no caloric impact as compared
to the simple or single sugars (dextrose or sucrose) which
are readily metabolized yielding “the full caloric bang”.
In biochemical terms, simple “carbs” when not burned up
in daily exercise are converted in the body to fat, thus
the “method to the madness” in pursuing a low carb diet
to avoid weight gain, obesity and insure good health.
Although many of the low carb components cited above fulfill
an excellent calorie reduction role, they, like many other
ingredients, do not offer a full wide range of diverse functionality
required to put a finished food system together and to market,
especially in the areas of texture, stabilization, consistency
and other organoleptic attributes.
P.L.Thomas & Co., Inc. offers a unique role in “low
carbs” by offering a full portfolio of non-caloric food
gums or hydrocolloids that fulfill the texturization function
not possessed by many of the other low carb candidates.
PLT’s ingredients are the perfect compliment and partner
to the entire scope of “low carb tools” available today
in the product developer’s “tool box”. Highlights of the
PLT portfolio are presented below:
Cellulose Gum (CMC):
Cellulose gum or CMC (carboxymethylcellulose) possesses
excellent clarity in solution ...more
info>>
Galactomannans (Guar, Locust Bean and Fenugreek Gums):
These natural polysaccharides contribute soluble (low-caloric)
fiber to a variety of food systems dairy, baking and prepared
foods ...more
info>>
Xanthan Gum:
This versatile hydrocolloid thickens, suspends particulates,
stabilizes emulsions and is highly stable in low pH food
environments making it ...more
info>>
Carrageenan and Alginates:
These “gums from the sea” are two families of natural gelling
and stabilizing (low-caloric) hydrocolloids that are well
suited to making ...more
info>>
Psyllium Seed Powder:
This unique natural ingredient (which is a seed gum) provides
...more info>>
Custom Gum Blends:
P. L. Thomas offers various tailor made gum systems drawing upon its diverse
gum portfolio described above to meet the needs of low carb applications in
today’s industry. We would be pleased to work with you on your low carb
developments with our diverse low-caloric portfolio.
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